Hints from Heloise

Dear Heloise: Can you reprint the Red, White and Blue Potato Salad recipe? – Eric in Maui, Hawaii

Eric, I would be happy to reprint this recipe for you. It came to us from a reader in Hawaii who sent in a recipe for the Great Heloise Potato Salad Challenge. It is delicious, and it was a winner with us.

Red, White and Blue Potato Salad

2 pounds small redskin potatoes (unpeeled), washed and boiled

1 bunch of green onions, sliced, saving the tops for garnishing

1 can water chestnuts (drained), diced

8 ounces blue cheese, crumbled

16 ounces sour cream

1/3 cup white-wine vinegar

1 tablespoon celery seed

1 tablespoon dill weed

Salt and pepper to taste

Paprika (optional)

Slice just-cooled (but not cold) potatoes and put into a large bowl. Add green onions and water chestnuts to potatoes. Mix blue cheese, sour cream, vinegar, celery seed and dill weed together and pour over potato mix. Stir gently. (Warm potatoes absorb the flavors better.) Add salt and pepper to taste. Sprinkle paprika and remaining green-onion tops over potato mix. Chill for two hours or overnight, which is best for flavors to blend.

Enjoy.

– Heloise